Home » desserts-for-1 » (90 Second!) Chocolate Mug Cake 🍫💨 gluten free, keto & paleo

(90 Second!) Chocolate Mug Cake 🍫💨 gluten free, keto & paleo

Intensely chocolatey, extra fluffy and ultra moist! This (90 second!) paleo and keto mug cake is bound to become your favorite lazy low carb treat!

Paleo & keto mug cake with a spoon and vanilla ice cream
(3 Minute!) Paleo & Keto Mug Cake with Chocolate

(90 Second!) Chocolate Mug Cake

Ultra Speedy, Easy (‘N Chocolatey!)

This keto chocolate mug cake is dedicated to the lazy baker in all of us! But keep in mind that lazy in no way means ‘less discerning’, as this little guy right here might even rival our famous chocolate cake.

That’s right! It seems that microwaving keto batters makes them extra (extra!) fluffy. So your mug cake should nearly double in size (albeit collapse a tad… you know, per keto standards).

Still, it’s nothing less than a beautifully moist chocolate cake through and through. Add in some chocolate chunks, serve up with vanilla ice cream (or whipped cream!), or how about a salted caramel drizzle?(!!). Or, simply delicious as is!

The Method

Mix, microwave… that’s it! Just be sure to leave ample space for rising (3-4 fingers).

Gluten free & keto mug cake batter
(3 Minute!) Paleo & Keto Mug Cake with Chocolate
Freshly microwaved Keto chocolate mug cake
(3 Minute!) Paleo & Keto Mug Cake with Chocolate

The Sweetener

You’ve got plenty of options for this keto mug cake. Think xylitol and allulose (no aftertaste), Lakanto (barely any aftertaste… if at all?), and Swerve (some slight cooling sensation).

Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners with chocolate!

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

The Flours

You’ll need some super fine almond flourgolden flaxseed meal (or psyllium husk powder), coconut flour and a touch of xanthan gum.

Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet.

The Chocolate

You’ll want to use a Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).

In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world. But as long as it reads ‘cocoa’ you’ll be fine!

Chocolate keto mug cake with vanilla ice cream
(3 Minute!) Paleo & Keto Mug Cake with Chocolate
Paleo & keto mug cake with a spoon and vanilla ice cream
(3 Minute!) Paleo & Keto Mug Cake with Chocolate

Paleo & keto mug cake with a spoon and vanilla ice cream

(90 Second!) Chocolate Keto Mug Cake

Course: Dessert
Cuisine: American
Keyword: keto chocolate mug cake, keto mug cake, microwave chocolate mug cake, paleo mug cake
Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Servings: 2
Calories: 219 kcal

Intensely chocolatey, extra fluffy and ultra moist! This (90 second!) chocolate keto mug cake is bound to become your favorite lazy low carb treat!



For the keto mug cake


  1. Melt butter in a medium (microwave safe!) bowl. Whisk in cocoa and sweetener to taste, and mix until well combined. If using erythritol, your batter will likely be very thick. 

  2. Whisk in the egg and mix until smooth (if using xylitol and allulose) or until thoroughly combined (with granular erythritol, which doesn't dissolve as readily). Mix in the rest of the ingredients and spoon the (very thick!) batter into a mug. 

  3. Place a paper towel into the microwave and set the mug on top (to catch any overflowing batter). Cook on high for 70-90 seconds (time can vary a lot in microwaves, but to give you an idea I do 80 on 1000 watts!). Allow to cool for a couple minutes and enjoy!

Recipe Notes

*Please see section on sweeteners for deets and possible substitutions. If using allulose (which is 70% less sweet) stick to the upper suggested range. And keep in mind that keto sweet buds vary drastically, so feel free to play around with the sweetness that suits you... but 2 TBSP works great for me! 

Please note that a batch yields a (very large!) mug cake (think the equivalent of two muffins!). So feel free to portion out (think half post dinner and the rest for lunch!).

Nutrition Facts
(90 Second!) Chocolate Keto Mug Cake
Amount Per Serving (0.5 (large!) mug cake)
Calories 219 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Cholesterol 112mg37%
Sodium 145mg6%
Potassium 115mg3%
Carbohydrates 7.5g3%
Fiber 4.5g18%
Sugar 0.5g1%
Protein 6g12%
Vitamin A 420IU8%
Calcium 35mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Maryse says:

    Oh my, this was good, this recipe is definitely a keeper. I sprinkled a few Lily’s chocolate chips on top while it was cooling for a couple of minutes and ate it with keto ice cream. Great for a quick fix!!
    Thank you so much!!

  2. Melissa says:

    Yummy! I did add like 2 tbsp sugar free chocolate pudding to make it more moist. Can’t even tell it’s a keto dessert!

  3. Rachel says:

    Paula, this is delish!!! I added a small scoop of vanilla cupcake flavored protein powder, half of a Tbsp of heavy cream, and some Lily’s chocolate chips!! It is super yummy ❣ I live by ALL of your recipes 🥰

  4. Renee says:

    This is really quite delicious!! I just had chocolate cake for dinner and my goodness, I’m full…stuffed actually! I mean, I ate the entire cake (both servings). 😀

  5. Heather Eye says:

    I LOVE THIS!!! Toke more than 3 minutes but maybe once I make it more often I’ll whip it up quicker. Cooked it in the microwave for 75 seconds turned out perfect. My husband said it taste like a brownie that’s how good it is. He prefers brownies over cake. I really love this website for any type of bread, fudge brownies and now cake. I can’t wait to try others. I’m glad I can still get my chocolate while doing Keto. Dont know what I’d do without it.

  6. Kimberly says:

    I made this for the first time this evening. It was not only delish but it was filling. Thank you for the recipe. Do you think if I left out the chocolate and added vanilla extract I would have a vanilla version of this with the same consistency?

  7. Audrey says:

    Sounds so good but I don’t own a microwave, would you suggest an approximate oven temperature and baking time instead? Thank you so much, Audrey

  8. James says:

    That was a surprisingly easy and excellent recipe. I made a regular cake for my daughters birthday and made this for myself. I whipped up some whip cream really fast and didn’t miss a thing. These kinds of recipes really makes keto so much easier.

  9. Jennifer Oakley says:

    Gnom-gnom wins again! Hubby and I taste tested 4 different chocolate mug cake recipes tonight. This recipe won by a lot! By far the best!!!

  10. Andrea says:

    Holy cow! please, everyone, you must try this recipe. My hubby and I have been craving something chocolaty and sweet but I never get to have enough time to bake something. Today, I printed a whole bunch of Paola’s recipes and although I picked a cake recipe, I still made this one since it only took 3 MINUTES!!!.
    Of course the mug is already empty, my hubby, our four year old daughter, and I, devoured the mug cake!!! It was absolutely delicious and best of all in just 3 minutes!! Did I mentioned that before? :-p
    I used the exact ingredients but used erythritol in powdered form (confectioners). I was pleasantly surprised to not have felt that cooling sensation that, erythritol, usually leaves in my tongue.
    Thank you Paola!! This Is, from now on, my to go recipe for sweet cravings on a constricted time frame… You are the best!!

  11. Christina says:

    I had already posted about how good these are, but had asked about adding sour cream to moisten them a bit more. Since then I’ve experimented a few times. Note that in each of these experiments I used the 80 second/1 min, 20 second time in what I call the nukemobile.

    A. I added a tablespoon of sour cream alternately with the dry ingredients, which I had whisked together separately. Then divided the batter into two 6-oz (175 ml) pyrex custard bowls to help control portions. They came out beautifully, aligned perfectly to the top of the bowl after cooling. But the sour cream gave them an odd flavor and not really moister, even with Lily’s chocolate chips incorporated.

    B. Next I made them as above in the 2 custard bowls but used a tablespoon of heavy cream. This helped to thin the batter and made it easier to put in the bowls. They came out wonderfully.

    C. Next I wanted to try to make smaller portions, so I decided cupcakes – using silicone cupcake liners. Same recipe as above and used 6 of the liners. Halfway through microwaving I realized I’d forgotten Lily’s chips. Oh well, probably will be a little less moist. Took them out, as they began to cool they weren’t quite to the top of the cupcake liner. They felt a little ‘underdone’ (soft) and looked a little wet around the edge. Once they were cooled down enough to eat, I had to taste test (of course!!) – OMG!! it was absolutely dreamy – tender, fluffy, moist, looked, felt, and tasted just like a bakery cupcake.

    I know what I’m taking to the next pot luck!! Think I’ll add some of your cream cheese buttercream frosting to the top of them for extra fun.

  12. Alexandra says:

    Just made two of these for my boyfriend and I. We omitted the sweetener and just shoved a square of 85% dark chocolate into the middle for sweetness. It’s delicious! It has a nice buttery flavor and moist, bready texture (chose the psyllium husk because I like the taste 🙂 Thanks for sharing! Your recipes are great!

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